Preheat the broiler to high. (If you are cooking something else in the oven, you can bake this as well). Combine the cauliflower, 1 ½ Tbsp Flying Olive Lemon Extra Virgin Olive Oil, and thyme in a large bowl. Toss to combine.

Spread the cauliflower mixture in a single layer on a foil-lined baking sheet. Broil 8-10 minutes or until browned and tender, stirring once after 4 minutes.

Combine remaining 1 ½ Tbsp Flying Olive Lemon Extra Virgin Olive Oil, zest, juice, capers, mustard, pepper, and salt in a large bowl, stirring with a whisk. When the cauliflower is done, add it to the caper mixture. Toss to coat. Serve.

Inspired by a recipe in Cooking Light Magazine, January/February, 2017